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Title: | Sifat Fisik dan Organoleptik Kefir Susu Kambing dengan Penambahan Ekstrak Buah Merah (Pandanus Conoideus Lam) |
Authors: | Arief, Irma Isnafia Wulandari, Zakiah Hasan, Marwah |
Issue Date: | Jul-2021 |
Publisher: | IPB University |
Abstract: | Buah merah adalah tanaman yang biasa dikonsumsi oleh masyarakat papua
dan memiliki banyak manfaat bagi tubuh, perasan minyak dari buah merah
digunakan untuk mengobati berbagai macam penyakit seperti penyakit stroke dan
kanker. Zat aktif yang terkandung dalam buah merah adalah karotenoid, tokoferol
alfa, beta karoten, asam linoleate, asam oleat, asam linolenat, dan asam dekanoat.
Penambahan buah merah terhadap kefir susu kambing dapat memberikan pengaruh
positif terhadap kesehatan karena mengandung mikroba yang dapat menghambat
pertumbuhan bakteri Patogen gram positif dan bakteri gram negatif, dan apabila
dikonsumsi dapat menjaga keseimbangan mikroba saluran usus dan merangsang
gerak peristaltik saluran cerna. Penambahan ekstrak buah merah pada kefir susu
kambing menjadikannya sebagai produk probiotik yang bagus untuk meningkatkan
sistem imun tubuh. Penelitian ini bertujuan untuk melihat karakteristik sifat fisik
dan organoleptik kefir susu kambing dengan penambahan ekstrak buah merah.
Ekstrak buah merah yang digunakan pada kefir susu kambing adalah 0%; 2,5% dan
5% dari total volume kefir dengan tiga kali pengulangan. Rancangan yang
digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan
pengujian fisik yaitu nilai pH, nilai aw, viskositas dan total asam titrasi (TAT).
Pengujian organoleptik meliputi kriteria mutu warna, flavor, aroma dan tekstur.
Hasil penelitian menunjukkan bahwa penambahan ekstrak buah merah pada kefir
berpengaruh nyata (P<0,05) terhadap penurunan pH. Uji hedonik menunjukkan
bahwa penambahan ekstrak buah merah berpengaruh nyata (P<0,05) terhadap
flavor. Hasil uji mutu hedonik menunjukkan bahwa penambahan ekstrak buah
merah berpengaruh sangat nyata (P<0,05) terhadap warna, aroma dan kekentalan
kefir. Red fruit is a plant commonly consumed by the Papuan people and has many benefits for the body, the oil juice from the red fruit is used to treat various diseases such as stroke and cancer. The active substances contained in red fruit are carotenoids, alpha tocopherol, beta carotene, linoleic acid, oleic acid, linolenic acid, and decanoic acid. The addition of red fruit to goat's milk kefir can have a positive effect on health because it contains microbes that can inhibit the growth of grampositive pathogenic bacteria and gram-negative bacteria, and if consumed, it can maintain the balance of intestinal microbes and stimulate gastrointestinal peristaltic motion. In addition, the addition of red fruit extract to goat's milk kefir makes it a great probiotic product to boost the body's immune system. This study aims to determine the physical and organoleptic characteristics of goat milk kefir with the addition of red fruit extract. The red fruit extract used in goat milk kefir was 0%, 2.5% and 5% of the total volume of kefir with three repetitions. The design used in this study was a completely randomized design with physical testing, namely the pH value, aw value, viscosity and total acid titration (TAT). The organoleptic tests analyzed included color, flavor, aroma and texture. The results showed that the addition of red fruit extract to kefir had a significant effect (P <0.05) on the decrease in pH. The hedonic test showed that the addition of red fruit extract had a significant effect (P<0.05) on the flavor. The results of the hedonic quality test showed that the addition of red fruit extract had a very significant effect (P<0.05) on the color, aroma and viscosity of kefir. |
URI: | http://repository.ipb.ac.id/handle/123456789/108512 |
Appears in Collections: | UT - Technology of Cattle Products |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Cover.pdf Restricted Access | Cover | 4.01 MB | Adobe PDF | View/Open |
D34170023_Marwah Hasan.pdf Restricted Access | Full Text | 4.33 MB | Adobe PDF | View/Open |
Lampiran.pdf Restricted Access | Lampiran | 924.17 kB | Adobe PDF | View/Open |
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